Sticky Pork Rashers

Pork rashers on white plate with green onions and chilli slices.

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5 from 3 votes

Sticky Pork Rashers are finger licking good! Marinated, baked then grilled these pork rashers are cooked to perfection.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Dinner

Cuisine: asian

Keyword: sticky pork rashers

Servings:

Calories: 869kcal

Author: Adrianne

Ingredients

Marinade

½ cup honey
⅓ cup soy sauce
¼ cup sweet chilli sauce
2 tablespoons Worcestershire sauce
1 tablespoon sesame oil
1 tablespoon garlic
1 tablespoon ginger
½ teaspoon salt
½ teaspoon black pepper

Pork

1 kg/2.2 pounds pork rashers Note 1

Instructions

Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
Marinade: add the honey, soy sauce, sweet chilli sauce, sesame oil, Worcestershire sauce, garlic, ginger, salt and pepper to a glass jug and use a mini whisk to combine. Once combined, pour ½ of the marinade into a seperate jug.
Pork rashers: add the pork rashers to a medium sized mixing bowl. Pour ½ of the marinade in and use a pair of tongs to toss thoroughly coating each rasher with the marinade. Cover with cling wrap and place in the fridge to marinate (1 hour to over night). Or skip the marinade time.
Oven bake: grease a large baking dish with olive oil using a basting brush. Then transfer the marinated pork rashers into the dish. Use tongs to spread them out so that they are in one layer. Then cover the baking dish with aluminum foil and place it into the oven (middle shelf). Bake the rashers for 30 minutes, then use oven mitts to remove the baking dish from the oven and discard the foil. Note 2.
Baking rack with tray: spray a wire baking rack with cooking oil then pour enough water in to cover the base Note 3.
Grill/broil: Change the oven setting to grill at 200°C392°F6.
Grill: Use tongs to transfer the baked rashers to the greased wire rack. Use a basting brush to coat the rashers with the remaining marinade. Place the rashers back into the oven and grill for 10 minutes. Use oven mitts to remove the tray and then repeat the basting process. Return the rashers for the oven for a further 10 mins. Remove them, rotate them, baste and grill for 2 further 10 minute periods Note 4.
To serve: serve the cooked sticky pork rashers with coconut rice, chopped green onions and sliced red chilli.

Video

Notes

Note 1 - Pork rashers: you will find these in the pork section of the meat department. They are long thin strips of cut pork belly or loin. They look like boneless ribs that have been individually cut. They are fine to freeze in the packet and thawed prior to cooking at a later date.
Note 2- Tongs: you will find it easiest to use kitchen tongs to handle the pork rashers. This is especially the case when they are hot and you are transferring or rotating them.
Note 3 - Wire rack: a rack with no silicon mat is best as the marinade drips off as the rashers cook. Using a silicon mat doesn't allow this process to work as effectively (no place for the marinade to go so it forms puddles around the rashers).
Note 4 - Cook time: the oven baked 'bake time' for the rashers is 30 minutes. The total grill time is 40 minutes. This allows for 2 x 10 minute grill times (basting in between) per side.

Nutrition